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Sopa de pescado (Fish soup)

Sopa de pescado - Fish soup

Fish soup in the style of La Punta del Hidalgo


2 cantareros (You may wish to substitute! See below.)
1 large onion
2 tomatoes
4 cloves of garlic
2 sprigs of parsley
fish stock with prawns
1 small glass of rice


The cantareros are split in half and fried in hot oil, including the head. In the same oil, fry the chopped onion and, when softened, add the chopped tomatoes and the chopped garlic cloves; finish frying, covering the pan so that it is done well. Chop the parsley finely and add to the pan. Place the fried fish in a large pan and cover it with water, adding fish stock. Let it cook over low heat, for about an hour. If you want to add some seafood, such as prawns, these are added when the soup has cooked for ¾ of an hour. After this time, strain the broth into another pan, bring to a boil and add the rice, cooking for around twenty minutes. Shred the fish and add this and any seafood back to the soup.

cantarerosName given to two species of fish of the scorpion family (Scorpaena scrofa and S. elongata), which reach up to 40 centimetres, red or cinnamon in color, thick and spiny head and a bristling dorsal fin of thorns that serve to defend themselves, producing very painful stings. The cantarero lives in rocky bottoms, between 20 and 200 meters deep. In some areas of the Canary Islands they're also known by the names of rocace and rocaz.

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